Fruit tartlet remains as one of my favorite tarts of all time. That flaky pastry, cooling and sweet custard, and that refreshing fruits on top - it's a perfect combination! I made these tartlets the other day for my mom's best friend. Her son is getting married, and I made these as the dessert for their guest. It's a hit!
All you need to do, is prepare the sugar crust.
Spread some melted chocolate in them - to prevent the pastry from getting soggy.
Fill in custard into the pastry
And arrange your favorite fruits on top - strawberries, kiwis, grapes, apricot, blueberries... And don't forget to spread some apricot glaze on top of fruits to make your fruits.
Sugar Crust (adapted from Professional Cooking)
100g confectionery sugar
1. Preheat oven to 180 degree Celsius.
2. Sift flour and sugar together. Rub in egg yolk and butter into the flour mixture.
3. Turn dough onto work surface and divide them into two balls (base and top crust) and flatten them. Cover with plastic wrap and chill for an hour.
4. Roll one pastry on a lightly floured surface. Gently transfer them to a pie pan/mold.
5. Trim the edges of pastry to fit the mold.
6. Dock the crust with fork.
7. Cover with plastic wrap and place in refrigerator for five minutes.
8. Bake blind for 15-20 minutes
250 ml milk
1/2 egg - beaten
15g corn flour
10g custard powder
2-3 vanilla essence
1. Melt milk, corn flour and custard powder.
2. Add in vanilla essence. Then add in sugar.
3. Add in the egg, and cook until cook.
Fruit Tartlet (Assemble)
Fruits - at least three types
1. Spread melted chocolate in the crust.
2. Pipe pastry cream in the crust.
3. Arrange fruits on top of pastry cream. Make sure the fruit completely covered the pastry.
4. Spread apricot glaze on top of fruits.